Alligator Creole Recipe

Marinate

Place the alligator pieces in a bowl. Add buttermilk, hot sauce, garlic powder and onion powder. Mix to coat, cover, and refrigerate at least 1 hour or up to 4 hours to tenderize and flavor the meat.

Prepare dredge

In a shallow bowl or plate combine all-purpose flour, cornstarch, paprika, cayenne, salt and black pepper. Mix thoroughly so spices are evenly distributed.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until it reaches 350°F (175°C) or a small pinch of flour sizzles and browns in about 5–7 seconds.

Dredge and fry

Working in batches (do not overcrowd), remove alligator pieces from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the meat. Shake off excess flour and carefully add to hot oil. Fry until golden brown and cooked through, 3–5 minutes per side depending on piece size (internal temp should reach 145°F/63°C). Use a slotted spoon to transfer to a paper towel–lined tray. Keep warm in a 200°F (95°C) oven if needed.

Finish

When all batches are done, sprinkle a light pinch of salt over the hot nuggets and let rest 2 minutes before serving.

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the diced onion, green bell pepper and celery. Sauté until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes, Worcestershire sauce, Creole seasoning and sugar. Stir to combine, bring to a gentle simmer, then reduce heat to low and simmer uncovered 10–12 minutes to thicken and meld flavors.

Stir in chopped parsley and lemon juice, taste and adjust seasoning with salt and black pepper if needed. Keep warm until ready to serve.

In a bowl combine chopped olives, giardiniera/pepperoncini, roasted red pepper, celery, red onion, capers, minced garlic and chopped oregano.

Add red wine vinegar and olive oil, then toss to combine. Season with salt and black pepper to taste. Let sit at least 15 minutes to marry flavors (or up to 2 hours refrigerated).

Spoon a little Creole tomato sauce onto serving plates. Arrange fried alligator nuggets on top or alongside. Add a generous spoonful of New Orleans olive salad over or beside the nuggets. Garnish with chopped parsley and lemon wedges. Serve immediately while hot.